The Gambero Rosso has a warm, friendly atmosphere and the cuisine, rigorously inspired by local traditions, offers extraordinary “dishes of the past”, skilfully prepared by the owner Giuliana Saragoni. After welcoming them into one of the cosy dining rooms, her kind and knowledgeable daughter Michela helps customers make the best choices from the menu; a menu that changes with the seasons a . . . >>>

The Gambero Rosso has a warm, friendly atmosphere and the cuisine, rigorously inspired by local traditions, offers extraordinary “dishes of the past”, skilfully prepared by the owner Giuliana Saragoni. After welcoming them into one of the cosy dining rooms, her kind and knowledgeable daughter Michela helps customers make the best choices from the menu; a menu that changes with the seasons and includes farinata di grano con gota (flatbread served with cured pork cheek), potato flan with pigeon livers, passatelli with salsiccia matta (a type of cured meat), tortelli sulla lastra with Raviggiolo cheese, stewed lamb and tripe. Customers should also try caffè in forchetta (coffee-flavoured baked custard) or delicious zuppa inglese, prepared using free-range eggs from Romagnola hens. The bread served at the restaurant is excellent and always homemade. The passionate search for local products is entrusted to Michela’s husband, Paolo, and Giuliana’s husband, Moreno, who is also an expert in wild herbs and flowers that feature in dishes on the spring and summer menus (such as wild herb and wild fennel soup and nettle-filled cappelletti). Closely linked to the traditions of this area, near the Romagna-Tuscany border, dishes worth trying include “Basotti” (or “Bazott” in local dialect). The restaurant also has an excellent wine list.